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Authentic French Crepes (Crepes Francaise)

Folded French crepes topped with fresh fruit on a grey plate.
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5 from 26 reviews

Authentic French crepes made with just a few basic ingredients: flour, eggs, milk, and butter. Thin, tender, and ready for sweet or savory fillings for breakfast, brunch, or dinner.

Ingredients

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  • 1 cup + 5 tablespoons (165 g) all-purpose flour
  • 1 pinch of salt
  • 4 large eggs, room temperature
  • 13.5 fl oz (400 ml) cold whole milk
  • 1.7 fl oz (50 ml) water
  • 1 tablespoon (15 ml) dark rum
  • 1.4 oz (40 g) unsalted butter, melted

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. To make a crepe batter, sift all-purpose flour with a pinch of salt into a large mixing bowl. Make a well in the middle, add eggs, and mix with a hand whisk.
  2. Add half of the cold milk and whisk. Add the remaining milk and pass the batter through a fine-mesh sieve. Flavor the batter with dark rum, add water, and whisk. Cover the batter with plastic film and let rest for one hour at room temperature.
  3. Just before cooking crepes, melt unsalted butter in a crepe pan (a nonstick pan), add to the batter, and whisk. Wipe the pan with a paper towel.
  4. Place a crepe pan over medium-high heat (do not grease the pan). Pour the batter into a thin layer, adjusting to fit your pan size, and tilt the pan to cover the bottom.
  5. Once the edge of the crepe turns brown, flip the crepe with a flexible turner. Cook the second side until golden. Repeat with the remaining batter.

Notes

  1. Sugar is optional: add one tablespoon of sugar if desired.
  2. To make crepes kid-friendly, replace rum with the same amount of water or another flavoring.
  3. Don't skip the resting time: it's key to making authentic French crepes.
  4. For recipe variations, add sugar, orange flower water, vanilla extract, or even orange or lemon zest.
  5. If serving crepes the same day, skip the parchment when stacking.
  6. To store, place parchment paper between each crepe and keep them in a zip-top bag or cover them with cling film in the fridge.

Nutrition

Find it online: https://www.bakinglikeachef.com/crepes-by-chef-philippe/